I was all set to make a pavlova yet what I thought was cornflour in the pantry was actually rice flour.....aargh what was I going to do??
Then I remembered that custard powder is actually made from cornflour with just a little vanilla flavour, sugar, salt and colours added..... so a perfect replacement in my pavlova.
Using my trusty Stephanie Alexander recipe (from her book the Cooks Companion) as a base I created the pavlova with custard powder.
And wow it actually gave a luscious result. The pavlova becomes a slight buttery yellow colour yet with a divine creamy vanilla flavour. Perfect topped with strawberries, passionfruit and greek yoghurt cream.
vanilla custard pavlova
6 egg whites
375g caster sugar
1 1/2 tablespoons vanilla custard powder, sifted
1 1/2 teaspoons white vinegar
250g punnet strawberries, sliced
2 tablespoons caster sugar, extra
300mls thickened cream
1 cup greek style natural yoghurt
Pulp of 4 passionfruit
- Pre-heat oven to 180°C (160°C fan-forced).
- Place egg whites in a clean, stainless steel bowl of an electric mixer. Beat on high speed until soft peaks form.
- Add sugar, a tablespoon at a time, beating well after each addition. Fold in custard powder and vinegar until just combined
- Draw a 24cm diameter circle on some non-stick baking paper. Place drawn side down onto an oven tray. Place egg white over circle forming a high circle.
- Place in oven, reduce to 150°C (130°C fan-forced). Cook for 1 1/2 hours.
- Turn off oven. Keep pavlova in oven, leaving door ajar, and allow to cool for 2 hours or until cooled. Transfer to a plate.
- Meanwhile, place strawberries in a bowl. Sprinkle over half the extra sugar. Toss to combine. Stand for 10 minutes to allow the strawberries to soften slightly and absorb the sweetness of the sugar.
- Place cream and remaining sugar in a bowl. Beat on high speed with an electric mixer until firm peaks form. Fold through yoghurt until combined. Spread over pavlova.Top with strawberries and passionfruit pulp.